Low Fat Recipes: Seafood Paella With Scallops

Low Fat Recipes: Seafood Paella With Scallops

Ingredients

1 tbsp. olive oil
4 cloves garlic, minced
4 1/2 cups finely chopped onions
2 cups uncooked long grain white rice
2 cups clam juice
2 cups dry white wine
3 tbsp. fresh lemon juice
1/2 tsp. paprika
1/2 tsp. saffron or ground turmeric
1/4 cup boiling water
1 1/2 cups peeled, diced plum tomatoes
1/2 cup finely chopped parsley
1 jar(8 oz) roasted red peppers drained, thinly sliced, divided
1 lb Bay Scallops
10 clams, rinsed
10 mussels, scrubbed
20 large shrimp (1 1/2lbs) shelled and cleaned

Directions

Preheat oven to 375 degrees. Heat oil in large overproof skillet or pull pan over medium-low heat until hot. Add garlic and cook just until garlic sizzles. Add onions and rice, cook and stir 10 minutes or until onions are soft. Stir in clam juice, wine, lemon juice, and paprika; mix well. Combine saffron and boiling water in small bowl; stir until saffron is dissolved. Stir into onion mixture. Stir in tomatoes, parsley, and half the red pepper. Bring to a boil over medium heat. Remove from heat, cover. Place on lowest shelf of oven. Bake 1 hour or until all liquid is absorbed. Remove from oven; stir in scallops and peas. Turn oven off. Return pull to oven. Steam clams and mussels 4 to 6 minutes, removing each as shells open. To serve, remove pull from oven and arrange clams, mussels, and shrimp on top. Garnish with remaining pepper. Makes 10 servings.